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Blueberry Cinnamon Rolls with Cream Cheese Glaze Recipe

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★★★★★

4.8 from 122 reviews

These Blueberry Cinnamon Rolls combine the classic softness and warmth of cinnamon-spiced dough with a luscious wild blueberry filling, topped with a creamy blueberry-infused glaze. Perfect for breakfast or brunch, they feature a tender dough made with a traditional tangzhong method to ensure fluffiness and moisture, layered with cinnamon sugar and sweet blueberry jam, then baked to golden perfection.

Ingredients

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Blueberry Jam

  • 2 1/2 cups frozen wild blueberries
  • 3 tablespoons brown sugar (packed)
  • 2 teaspoons lemon juice
  • 2 tablespoons water
  • 1 tablespoon + 1 teaspoon cornstarch

Brown Sugar Cinnamon Filling

  • 1/2 cup dark brown sugar (packed)
  • 4 tablespoons unsalted butter (room temperature)
  • 3/4 teaspoon ground cinnamon

Tangzhong (flour paste)

  • 3/4 cup water
  • 1/4 cup all-purpose flour

Dough

  • 3 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons instant yeast
  • 3/4 teaspoon fine sea salt
  • 1/2 cup whole milk (room temperature)
  • 1 large egg (room temperature)
  • Tangzhong (from above)
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter (softened, for dough mixing)

Glaze

  • 2 ounces cream cheese (room temperature)
  • 4 tablespoons unsalted butter (room temperature)
  • 1 cup powdered sugar
  • 1–2 tablespoons reserved blueberry filling (from jam)
  • 2 1/2 tablespoons heavy cream

Instructions

  1. Make Blueberry Jam: Cook the frozen blueberries with brown sugar and lemon juice over medium-high heat for about 20 minutes, stirring occasionally until the berries start to thicken. Dissolve cornstarch in water, then stir into the jam. Continue cooking while stirring constantly for 2 more minutes until thickened. Set aside 1 to 2 tablespoons for the glaze and let the rest cool.
  2. Prepare Tangzhong: In a small saucepan, whisk together water and all-purpose flour and cook over medium heat, whisking constantly for 4-5 minutes until mixture forms a paste-like slurry. Scrape into a bowl and let cool to room temperature.
  3. Make Dough Base: In a stand mixer bowl, combine all-purpose flour, granulated sugar, instant yeast, and sea salt. Mix until combined.
  4. Add Wet Ingredients: Add egg, milk, vanilla extract, and cooled tangzhong to the dry ingredients. Using the dough hook, knead on low speed for 2 minutes until a dough ball forms.
  5. Incorporate Butter: With mixer running on low, add softened butter one half tablespoon at a time, allowing full incorporation before adding more. After adding all butter, continue kneading for 8-10 minutes until dough is smooth, elastic, and sticks slightly to the bottom of the bowl. Adjust dough consistency by adding flour or milk as needed.
  6. First Rise: Shape dough into a smooth ball with lightly buttered hands. Place seam side down into a large lightly buttered bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about one hour.
  7. Roll Out Dough: On a lightly floured surface, roll dough into a 20 x 15-inch rectangle.
  8. Make Cinnamon Sugar Filling: In a small bowl, mix brown sugar, softened butter, and ground cinnamon until smooth.
  9. Assemble Rolls: Spread cinnamon sugar mixture evenly over the dough rectangle, leaving a ½ inch border on the top edge. Then spread the blueberry jam evenly over the cinnamon sugar layer.
  10. Roll Up Dough: Starting from the long side closest to you, roll the dough tightly into a log. Pinch the edge to seal the seam.
  11. Cut Rolls: Using a serrated knife or clean dental floss, cut the log into 12 equal rolls, about 1 ½ inches thick each.
  12. Second Rise: Place rolls cut side up onto a parchment-lined 9 x 13-inch baking pan. Cover with plastic wrap and let rise for 45 to 60 minutes until doubled in size. Preheat oven to 325°F (162°C) during this time.
  13. Bake Rolls: Bake in the preheated oven for 23-26 minutes, or until tops are lightly golden brown. Remove from oven and cool on a wire rack.
  14. Prepare Glaze: In a medium bowl, combine cream cheese, softened butter, and powdered sugar until smooth. Whisk in heavy cream and reserved blueberry jam until glaze is creamy and spreadable.
  15. Glaze Rolls: Spread the glaze over the slightly cooled cinnamon rolls evenly and serve warm or at room temperature. Enjoy!

Notes

  • Measure flour correctly: spoon into measuring cup and level off with a knife to avoid dense dough.
  • Tangzhong helps keep rolls soft and fresh longer by retaining moisture.
  • Use room temperature ingredients where specified for best dough elasticity and rise.
  • For extra flavor, add lemon zest to the blueberry jam.
  • Store leftover rolls in an airtight container and reheat gently before serving.

Keywords: blueberry cinnamon rolls, breakfast rolls, cinnamon rolls recipe, blueberry jam, tangzhong dough, sweet rolls, homemade cinnamon rolls

Find it online: https://freshrecipehub.com/blueberry-cinnamon-rolls-with-cream-cheese-glaze-recipe/